Lemon Blueberry French Toast Casserole

Yield: 16 servings

Prep Time: 15 minutes

Cook: 40 minutes

Lemon Blueberry French Toast Casserole can be made overnight and tastes like a combination of bread pudding and gourmet French toast. It’s perfect for Mother’s Day!

Tessa's Recipe Rundown...

Taste: Bursting with fresh spring flavors.
Texture: Somewhere in between a rich bread pudding and French toast!
Ease: Ridiculously easy. I think the hardest part was finding Challah at the store, which is my fave option if you can find it.
Pros: Perfect for any special breakfast or brunch.
Cons: None!
Would I make this again? Absolutely. I’ve made this countless times. Even my Aunt who doesn’t like the lemon blueberry flavor combo loved this!

Growing up, French toast was one of my absolute favorite breakfasts. My dad used to make the BEST French toast.

His secret? Extra vanilla.

Lemon Blueberry French Toast Casserole can be made overnight and tastes like a combination of bread pudding and gourmet French toast. It's perfect for Mother's Day!

I always liked my French toast with a little crispy edge and lots of maple syrup on top. I’ll take French toast over pancakes any day, though I’m realizing most people don’t agree!

Lemon Blueberry French Toast Casserole can be made overnight and tastes like a combination of bread pudding and gourmet French toast. It's perfect for Mother's Day!

So whenever there’s a special breakfast or brunch, I always make something French toast inspired.

This Lemon Blueberry French Toast Casserole is so simple and easy to make, and can be done the night before you plan on serving it. It’s absolutely perfect for Mother’s Day because of that! And I find it holds up well after baking for at least a few hours too.

Lemon Blueberry French Toast Casserole can be made overnight and tastes like a combination of bread pudding and gourmet French toast. It's perfect for Mother's Day!

The texture is really a cross between French toast and bread pudding. The exterior has a slight crunch, but the inside is ultra rich, soft, and almost like custard.

My absolute favorite bread to use for this recipe is day old Challah. It’s rich and soaks up all of the eggy goodness. If you can’t find Challah you can also use a good French or Italian loaf. OR, you can use my favorite Challah recipe with step-by-step video to make your own!

The blueberry topping on top is definitely worth the extra effort. It can be made, cooled, covered, and refrigerated for a few days. Just rewarm when ready to serve!

If you make this Lemon Blueberry French Toast recipe, be sure to snap a picture and tag me on Instagram and use #handletheheat so I can see!

Photos by Constance Higley.

0.0 rating

Lemon Blueberry French Toast Casserole

000
Yields 16 servings
Prep Time 15 minutes Cook Time 40 minutes Total Time 55 mins

Lemon Blueberry French Toast Casserole can be made overnight and tastes like a combination of bread pudding and gourmet French toast. It's perfect for Mother's Day!

Ingredients

    For the French toast

  • 1 loaf (about 13 ounces) Challah, French, or Italian bread cut into cubes
  • 6 large eggs
  • 1 cup blueberries
  • 2 cups milk (any kind)
  • 1/4 cup granulated sugar
  • Zest and juice of 1 lemon
  • 1 teaspoon vanilla extract
  • For the sauce

  • 1 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1/4 cup fresh lemon juice
  • 1 1/2 cups blueberries

Directions

  1. Make the French toast:

    Grease a 13-by-9-inch or similarly sized baking pan.

    Place the bread cubes in the prepared pan. In a large bowl whisk together all the remaining ingredients until very well combined. Pour half of the egg-milk mixture over the bread.

    Top with the remaining egg-milk mixture to cover completely. Cover and refrigerate for at least 2 hours or overnight.

    Preheat the oven to 350°F.

    Bake for 40 minutes, or until golden brown.

    Make the sauce:

    While the French toast is baking, combine the sugar, cornstarch, 3/4 cup water, and the lemon juice in a small saucepan. Bring to a boil or medium heat. Add the blueberries and continue to boil, stirring often, until the syrup thickens and the blueberries begin to burst. Keep warm until ready to use.

by

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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9 Responses to “Lemon Blueberry French Toast Casserole”

  1. #
    Jenny from jennyisbaking.com — April 18, 2017 at 4:58 am

    Hi Tessa,
    Love your new design! And also love this recipe. Anything with bread is good, will keep this for a weekend.

  2. #
    Carolina Bonilla — April 19, 2017 at 12:22 am

    I’m still on a diet but screw that! How can I not make this?!? I’m totally with you when it comes to French toast over pancakes, let the haters hate! I need to go buy the blueberries asap

    • #
      Tessa — April 23, 2017 at 8:57 am

      Haha! 🙂

  3. #
    Clara Ortiz — May 1, 2017 at 2:31 pm

    This was delicious!!!!! Tessa you are quite something! I’m ready to eat it again!! I strongly recommend this dish to all!!!

  4. #
    KareninStLouis — May 12, 2017 at 8:25 pm

    Can I use frozen blueberries for the sauce?

  5. #
    KareninStLouis — May 14, 2017 at 1:40 pm

    Ohmigosh! This turned out so well! Divine. I doubled the recipe and made this in a 10 x 15 casserole dish. I also made double the sauce which really wasn’t necessary. Both were just so delicious and a huge hit at my Mother’s Day brunch. I used fresh blueberries for the casserole and frozen blueberries for the sauce. Huge organic blueberries in both cases. Worked great. Thank you!

    • #
      Tessa — May 16, 2017 at 7:10 pm

      Wonderful!! So happy to hear that. Thanks for sharing 🙂

  6. #
    Valinda Bennett — August 6, 2017 at 8:23 am

    Not bad, had good flavour and it strue that its a cross between bread pudding and french toast. I would omit the syrup as it was really sweet with good flavor.

  7. #
    Anne — December 31, 2017 at 2:05 pm

    I am totally missing something…..
    Place the bread cubes in the prepared pan. In a…… Pour half of the egg-milk mixture over the bread.

    Top with the remaining egg-milk mixture to cover completely. Cover and refrigerate for at least 2 hours or overnight.

    What do I do between the two halves of egg milk mixture?

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